Potato Fry

I have so many recipes using Potatoes. I found this recipe in one of the Facebook Groups and I tried it immediately and it came out awesome.I am sure you can try it out with any other Tuber and it will work just fine.

Ingredients

Potatoes - 4 (Sliced into Discs with Skin on)
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1 Teaspoon
Coriander Powder - 1 teaspoon
Ginger Garlic Paste - 1/2 Teaspoon
Water - 1/2 Glass
Garam Masala - A generous Pinch
Salt - To taste
Oil - To Tawa Fry

Ingredients

• Wash the Potatoes well and place them in a Pressure cooker.
• Add all mentioned ingredients except Oil and Water and mix it well.
• Add add the water and mix it.
• Cover the Lid and put the weight on and allow it to cook for 1 whistle.
• The moment the 1st whistle starts whistle off the stove.
• Allow the pressure to cool down on it own. 
• Then you open the cooker, you will find that the Potatoes are done correctly.
• Meanwhile, warm a Pan and add 2 Tablespoon of Oil.
• Once the Oil is hot, take each piece of Potato and arrange them on the pan.
• Cook it for 3-5 minutes till it gets a nice Colour, do remember to flip it in between so both sides are Cooked well.

Lunch Menu 24 - Rice with Chana Dal (Lentil) Fry, Beans Peanut Salad, Avarakkai Poriyal and Kollu Rasam

One more South Indian style Lunch Menu, I did not make Sambhar but made Dal Tadka to satisfy my North Indian Hubby :-).

Click on the below links for the Recipes:

• Dal Tadka
• Kollu Rasam
• Avarakkai Poriyal (Broad Beans) (Will Update soon)
• French beans Poriyal (Will Update soon)

Lunch Menu 22- Rice with Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry ), Keerai Masiyal ( Greens) and Vazhapoo Poriyal  (BananaFlower Dry)

This Lunch menu is very healthy with Greens, Yam and Banaflower.

Click on the links below for the recipe

• Senai Karamani Kuzhambhu ( Yam- Cow Peas Curry )
• Vazhapoo Poriyal  (BananaFlower Dry) - Coming Soon 
• Keerai Masiyal ( Greens) (I have replaced Palak with Amaranth Leaves, You can use any Country Greens) 

Lunch Menu 21 - Rice with Garlic Curry (Poondu Kuzhambhu), Punjabi Bhindi (Ladiesfinger), Sukki Gobi (Cauliflower) and Coriander Mint Chutney 

Hi All, here is one more Lunch Menu from my Kitchen. You can make the Poondu Kuzhambhu a day in advance and can be stored for 2 days in Fridge.

Click on the Below Links for the Recipe:

• Poondu Kuzhambu ( Garlic Gravy)
• Cauliflower Sabzi (Cauliflower Dry)
• Punjabi Bhindi (Ladies Finger Fry)
• Coriander Mint Chutney

Oyster Mushroom Masala

My Hubby is a great fan of Mushrooms. We make Mushrooms at our house atleast once in a week.We generally use Button Mushrooms. However, my hubby found the Oyster Mushrooms at the Market one day and I made a simple Mushroom Curry with it and it tasted yum. You can make this
 recipe with regular Mushrooms also.

Ingredients

Oyster Mushrooms - 1 Packet
Onion - 1 (Finely Chopped, Large)
Red Chilly Powder - 1 Tablespoon

Coriander Powder - 1 Teaspoon
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Pepper Powder - 1/2 Teaspoon
Green Chilly Powder - 1 (Slit)
Oil - 1 Teaspoon
Salt - To Taste

Method

• Wash and cut the mushrooms into 4 pieces.
• Heat a pan with some oil and once the oil is hot add the Onions.
• Saute till the onions changes to transparent.
• Then add the Ginger Garlic paste and Saute for a minute or 2. 
• Then add the Dry spices powder and saute, reduce the flame and cook for 2 minutes.
• If you feel that the masala is burning then sprinkle some water and cover it with a lid.
• After 2 minutes, add the chopped mushrooms and saute for a minute till all Mushroom is coated with the Masala.
• Cook The mushrooms till it is done, Cover it with lid while cooking it.
• This may take 7-8 minutes to get done. Open the lid for every 2 minutes and saute to ensure that the Mushrooms don't Burn.
• The Mushroom will leave enough water that is required for this Masala, if not, sprinkle some Water.
• Don't pour water as we want to make it as a Thick gravy. 
• Serve it with Roti or Rice. 

Garlic Chillies Chutney

This chutney is a spicy chutney, which will be a awesome accompaniment to Dosa, Idly or Kozhukattais. If you love Garlic, you will love this chutney.

 

Ingredients

Garlic - 4 Small pods

Dry Red Chillies - 3

Groundnut - 1 Tablespoon

Salt - As per taste

Oil - 1 teaspoon (Preferably Gingelly Oil)

Mustard Seeds - 1/4 Teaspoon

Method

• In a dry pan toss garlic, Red chillies and groundnut for few minutes.
• Allow them to cool
• Grind them in a mixer using enough water and add Salt to taste.
• In a pan, warm Oil and add the mustard seeds and allow them to splutter.
• Add the Chutney to this and saute for couple of minutes.

Lunch Menu 20 - Brunch Ideas - Rava Idly, Masala Dosa, Coconut Chutney, Onion Chutney, Aval Kesari and Sweet Pongal 

On a Lazy Sunday, we usually tend to get up late. So it is late for Breakfast and early for Lunch, so I prefer heavy brunch on weekends.

Click on the below links for the recipe:

• Rava Idly
• Masala Dosa
• Coconut Chutney (Recipe coming soon)
• Aval Kesari
• Onion Chutney (Recipe coming soon)
• Sweet Pongal (Recipe Coming soon)

Lunch Menu 19: Baati with Panchmela Dal,Rice,Sambhar,Ginger Rasam,Cabbage Poriyal,Arbi Roast,Curd Rice, Poondu Kuzhambhu,Eggless Chocolate Mousse, Whole Wheat Orange Cake, Paneer Tikka, Alo Tikki,Gulab Jamun and Masala Vada

Happy New Year to all of you. Lets start this Year with a Wonderful Lunch Menu. I prepared this on New year.

Click Here for the Recipes

• Gulab Jamun
• Eggless Chocolate Mousse (Coming Soon)
• Masala Vadai (Coming Soon)
• Ladies Finger Sambhar
• Ginger Rasam 
• Paneer Tikka
• Potato Tikki
• Poondu Kuzhambhu
• Cabbage Poriyal
• Arbi Roast
• Baati 
• Panchmela Dal
• Whole Wheat Orange Cake 
• Curd Rice

Beans Paruppu Usili

I am huge fan of Usili. Even though it is little time consuming and has multiple steps in making them, I love them. I don't make them during the weekdays but definitely during weekends. There are multiple ways to make the Dal Crumble. I have given the different ways to make it in the notes section.

It tastes good with Sambhar, Rasam or Karakuzhambhu.

Ingredients:

• Thuvar Dal or Toor Dal + Channa Dal or Gram Dal    - ½  Cup + ½  Cup (Washed and soaked for at least 30 minutes)
• French beans – 200 Grams (Washed, Fiber removed and finely Chopped)
• Mustard Seeds – ½ teaspoon
• Red Chilles  - 8 (Adjsut to taste)
• Hing or Asafoetida – A generous Pinch
• Oil - 5-6 tablespoon
• Salt – To taste

Method

• Boil little water in a pan and once it starts boiling add the chopped Beans.
  

  

  
  
• Cover and cook till the beans are cooked and tender.
• If there is water left after cooking the Beans drain the water.
• Meanwhile, in a mixer grinder add Red chillies, hing, and the Dal and grind it into a coarse mixture.
• For grinding this coarse mixture do not use water.
• Now, heat some Oil in the Kadai, once the oil is hot add mustard seeds and allow it to splutter.
•        Then add the prepared coarse dal mixture and sauté it.
•  Sauté it till the Dal is cooked, this may take say, like 12-15 minutes.
•  Once it is cooked and gets all dried up add the cooked Beans and cook it.
•  Cook it till the Beans and Dal is combined together.
•  This may take another 10 minutes, to be done
•  Then add Salt to taste and Serve.

Lunch Menu 18: Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy), Beans Paruppu Usli and Rice 

It is been quite long time that I posted a Lunch Menu, This is a simple Lunch Menu.

Click on the links for the recipe:

• Ennai Kathirikkai Kuzhambu (Stuffed Brinjal Gravy)
• Beans Paruppu Usli (Recipe Coming Soon)

Kalan - A Kerala Delicacy 

Another curd based dish from God's own country. This is my favorite curry. I make it little spicy as it like it that way. You can add any vegetable of your choice or have it without vegetable and either way it tastes good.

Ingredients
Raw Banana - 1 (Deskinned,cut into cubes and put it water to avoid discoloration)
Curd - 1 Cup (Beaten)
Turmeric Powder - 1/4 Teaspoon
Black Pepper Powder - 1/2 Teaspoon

For Tempering:
Coconut Oil - 1/2 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - Few

To Grind:
Coconut -1/2 Cup
Green Chillies - 6
Cumin Seeds - 1/2 Teaspoon

Method

• Grind all the ingredients given under "To Grind" into a smooth Paste.
• In a pan, place the Curd, turmeric powder and black pepper powder and cook it on a low flame till comes into a chutney consistency.
• In another pan, add little water (Say a cup) and cook the raw banana in it.
• Once the Raw Banana is 3/4th cooked add the salt, prepared yoghurt and coconut paste and cook on a low flame till the raw flavour of the coconut is gone which should be 2-3 minutes.
• In a tadka pan, warm some coconut oil and splutter some mustard seeds and curry leaves and add it to the prepared Kalan.
• Have it with Rice and Papadam. 

Notes:

• Always cook the curd on low flame or it will curdle.
• Adjust the green chillies to your taste.
• You can use Yam, ash gourd also. 

RidgeGourd Peel Chutney - Peerkangai Thol Thogayal 

I really like recipes which uses every part of the vegetable. This is one such and my mom has been making this since I was a kid. It is very Yummy and Healthy.

You can just mix it with Rice and have or use it as a chutney.

Ingredients

Ridgegourd Peel - 2 Cups (Wash the Ridgegourd and Peel them and chop the Peel roughly)
Gram Dal - 2 Tablespoon
Urad Dal - 1 Tablespoon
Thoor Dal  - 1 Tablespoon
Dry Red Chillies - 7 (Suit to your taste, 7 will give you spicy Thogayal)
Whole Pepper Corns - 1/2 Teaspoon
Cumin Seeds - 1/2 Teaspoon
Grated Coconut - 4 Tablespoon
Tamarind - 1/2 Inch Piece
Asafoetida - a Pinch.
Garlic - 4 Pods
Salt - To taste
Oil - 1 Teaspoon

Method

• Heat a pan with a teaspoon of Oil, add Gram dal and saute for few minutes and then add Urad Dal and Toor Dal and saute till they are done. (Till the colour changes slightly)
• Then add the Toor dal, cumin seeds, Pepper Corns, Red Chillies and saute for few minutes.
• Then add the Washed and chopped Peel and cook till they become soft.
• Then Add the coconut, garlic, Tamarind and saute for few minutes.
• Allow i to cool to the Room Temperature.
• Grind all the sauted ingredients in a mixer jar.
• Add Asafoetida and Salt and Grind into a Coarse Mixture.

Raw Banana Curry - With Freshly Prepared Masala 

This recipe is a break from our regular deep fry and curry. It is made with freshly prepared masala and the aroma it gives to the dish is amazing.

Ingredients
Raw Banana - 1 (Skin peeled, cut into cubes and kept in water to avoid discoloration)
Red Dry Chillies - 2
Coconut - 2 Tablespoon
Garlic - 2
Pepper corns - 3
Oil and Salt

Method

• In  pan, add a tablespoon of oil and once it is warm , squeeze the Raw Banana from the water and add it.
• Saute it and cover it with a lid and cook.
• If required sprinkle some water to the Raw Banana and cook. 
• Meanwhile in a mixer take res of the ingredients and make a fine powder.
• Once the Raw Banana is 3/4th cooked add the prepared powder and saute till the raw masala flavour goes off.

Pavakkai Pitlai - Bitter Melon Sambhar

I am not a great fan of Pavakkai, however Pavakai Pitlai is an exception. It tastes great with rice and appalam. The taste of bitterness of the Pavakkai in this curry takes the curry to another level.

The freshly prepared Sambhar powder adds depths of flavour to this dish.

Ingredients

Bitter Gourd - 2-3 Big Gourds or 150 Grams of small gourds (Finely Chopped)
Tamarind - Gooseberry Size
Kabuli Channa / garbanzo - 1/2 Cup (Soaked overnight and cooked - Optional)
Thoor Dal - 1/2 Cup
Asafoetida/Hing - A generous Pinch
Turmeric Powder - A pinch
Jaggery - 1 Teaspoon
Salt and Oil (Preferably Coconut Oil)
Curry Leaves - Few
Mustard Seeds - 1/4 Teaspoon

For the Sambhar Powder:

Channa Dal - 2 Tablespoon
Urad Dal - 1 Teaspoon
Red Dry Chillies - 8
Black Pepper - 1/2 Teaspoon
Coriander Seeds - 2 Teaspoon
Grated Coconut - 1/2 Cup

Method

• Pressure cook the Thoor dal with Turmeric powder and asafoetida with enough water for 2 whistles or till done.
• Soak Tamarind in enough water and extract the Tamarind Juice and keep it aside.
• In a pan, add a teaspoon of Oil and add all the Ingredients given under the " for the powder" and saute till it leaves a nice aroma.
• If you are a beginner or not sure of how much time each ingredient will take, then saute them individually so that you don't burn any ingredient. 
• Grind the sauteed ingredients and keep it aside. 
• In a pan, add a teaspoon of oil, and once the oil is warm add the mustard seeds and allow them to splutter
• Then add the curry leaves and chopped bitter gourd. cook till the gourd is cooked.
• Once the gourd is cooked add the Tamarind juice and boil it till the raw flavor is gone. 
• Then add the prepared powder and cook till the flavor of the masala is gone.
• Then add the cooked Thoor Dal, Jaggery and Garbanzo and cook till it boils.
• After the first boil switch off the stove and serve with Rice and Appalam. 

Snake gourd Puttu - Pudalankai Puttu 

Whenever we think about Snakegourd the one dish we always cook is the Kootu. This recipe is a dry recipe and I learnt it from one of the TV demonstrations by Chef Damu. It tastes awesome with Rice and Sambhar.

Ingredients
Snakegours - 250 Grams (Deskinned and Grated )
Onion - 1 (Big, Chopped)
Green Chillies - 3 (Finely Chopped)
Grated Coconut - 1 Tablespoon (Optional)
Roasted Gram Dal - 1/4 Cup (Coarsely Powdered)
Asafoetida - a Generous pinch
Salt and Oil.

Method

• In a pan, place the grated Snake gourd and cook till all the water evaporates. Don;t cover with a lid or add salt at this stage.
• Saute it well and if possible cook on high flame so you can evaporate the water faster.
• Keep this aside.
• Take another pan, add some oil and once it is warm add onions and green chillies and cook till they are done.
• Once it is done add the sauteed snake gourd and saute and add salt.
• Saute for 2-3 minutes and then add the powdered roasted gram and,asafoetidal and saute.
• Cook till the raw flavour of the roasted gram is gone.
• Add the grated coconut and cook for a minute and serve.

Aviyal - A Kerala Delight

Alok (My Hubby)  is not a great fan of coconut based dishes with few exceptions and one of them being Aviyal. He loves it a lot. It is also my parents favorite.

It is quite easy to make and has loads of vegetables in them.

Ingredients

Mixed Vegetables - 3 Cups (I used Drumstick,french Beans,Broad Beans,carrot,Yam,Raw Banana)
Coconut - 1/2 Cup
Green Chillies - 6 (Suit to your taste)
Cumin Seeds - 1/2 teaspoon
Curd - 1/2 Cup (Beat it well with a fork or spoon)
Salt - To taste
Coconut Oil - 1 teaspoon
Curry leaves - Few
Mustard Seeds - 1/ Teaspoon

Ingredients

• Grind coconut,green chillies and cumin seeds into a smooth paste. 
• Boil the vegetables in water until they are cooked. Depending on the choice of your vegetables cook them accordingly. For example I started with Yam and once it is half done added Banana and then rest of the vegetables and added Drumstick at last.
• Don't over cook any vegetable.
• Once the Vegetable is 3/4 th done , add the coconut paste,salt and cook till the raw flavour is gone.
• Then switch off the flame and add the beaten curd stir and cover and rest it for 3-5 minutes.
• Meanwhile, in a tadka pan, warm the coconut Oil, add the Mustard seeds and once they splutter add the curry leaves and pour this over the prepared Aviyal. 
• Your Aviyal is ready to be served. 

Lunch Menu 12 - Rice, Arachuvitta Kadamba Sambhar, Kalan,Rasam,Aviyal,Mango Pachadi,Vazhapoo Vada, Sakkarrai Pongal, Adapradhaman, Yam Fry, Raw Banana Fry,Mint Thogayal with Appalam 

This lunch is something I made for Tamil New Year. I have given a combination of Tamilian and Kerala Cuisine.

Click on the Below Links for the recipe:

• Mango Pachadi
• Arachuvitta Kadamba Sambhar (Recipe Coming Soon)
• Kalan  (Recipe Coming Soon)
• Rasam
• Aviyal  
• Vazhapoo Vada
• Sakkarai Pongal   (Recipe Coming Soon)
• Adapradhaman  (Recipe Coming Soon)
• Raw banana Fry   (Recipe Coming Soon)
• Yam Fry  (Recipe Coming Soon)
• Mint Thogayal  

Lunch Menu - White Rice, Kollu Rasam, Moong Dal fry, Poondu Kuzhambhu,Channa Brinjal Kootu, Cauliflower Fry and Curd

Click on the below links for the Recipe

• Moong Dal Fry
  
• Kollu Rasam (Recipe Coming Soon)
• Poondu Kuzhambhu
• Capsicum Masala
• Katthirikkai Kondakadalai (Brinjal White Channa)
• Gobi Fry
• Curd

Katthirikkai Kondakaldai (White Channa - Brinjal)

This combo is famous in down south. This is my mom's favorite dish too. Today, I have made it with Left over Sundal from Breakfast. You can just use soaked and Boiled Channa.

This tastes good with Rice and also Dosa.

Ingredients
Brinjal - 500 Grams (Chopped and soaked in water to avoid discoloration)
Kabuli Channa Sundal or Kabuli Channa - 1/2 Cup (Soaked and boiled)
Onion - 1 (Finely Chopped)
Tomatoes - 1 (Finely Chopped)
Red Chilly Powder - 1 Tablespoon
Turmeric Powder - 1/2 Teaspoon
Mustard Seeds - 1/2 Teaspoon
Salt and Oil
Curry Leaves - 4 (Optional)

Method

• Heat a pan with 1 Tablesponn of oil
• Add Mustard seeds and curry leaves and allow them to splutter
• Then add finely chopped onions ans saute them
• once the onions are cooked add tomatoes and add salt
• Cook till the tomatoes are mushy. 
• Then add the Brinjal and saute till it is half cooked.
• Then add chilly powder and turmeric powder and saute.
• Cover with a lid and cook till the brinjal is 3/4th Done.
• Now add the Cooked Channa and saute.
• Cook till the channa and Brinjal come together and Brinjal is cooked completely. 

Potato Masala - For Masala Dosa

I love Dosas. The Potato Masala in the Masala Dosa takes the Dosa to the next level. The nutty crunch Dal and hot Green chillies makes this dish a Hit.

For Dosa Batter recipe , click Here

Ingredients

Potatoes - 4 (Boiled, peeled and roughly mashed)
Onion - 1 (Big,finely Chopped)
Green Chillies - 3 (Finely Chopped)
Mustard Seeds - 1/2 Teaspoon
Turmeric Powder - a Pinch
Gram Dal, Urad Dal, Ground nuts - 1 Tablespoon each
Ginger - 1/2 Inch (Finely Chopped)
Asafoetida/Hing - A pinch
Coriander Leaves - For Garnishing
Water - 2 Tablespoon
Oil - 1 Tablespoon
Salt - As per Taste

Method

1. In a pan, heat the oil and add the Mustard seeds. Once the Mustard seeds splutter add the Gram Dal, urad Dal and ground nut and toss for 30 seconds or till done.
2. Once add the finely chopped onions and saute. Cook till the onions are done.
3. Now add the ginger and Green chillies and saute.
4. Add Turmeric powder and Hing and saute
5. Add the Mashed Potatoes,Salt and toss for couple of minutes. 
6. Add little amount of water (Add a tablespoon of water at a time) so that all ingredients come together.
7. Now Corinader leaves and saute and serve with Dosa as Masala Dosa